What are some get under the $150-$200 mark. I have upgraded all my knives except petty and bread and this holiday time with some extra $ I'm going to upgrade both. Once upgraded my kitana petty yeah yeah I know at least its vg-1 will be given to chris aka knyfeknerd to give away along with my chroma bread knife.

Benuser

12-02-2012, 08:44 PM

JCK used to have the Hiromoto G3 210mm for a while, mail Koki.

NO ChoP!

12-02-2012, 09:04 PM

I love my kono hd. It's a great line service knife, and it works well cleaning proteins, too.

stevenStefano

12-02-2012, 09:15 PM

Sakai Yusuke white steel is like $170 at BluewayJapan. Gesshin Ginga is $200

miketayl0r

12-02-2012, 10:16 PM

I too am looking for a knife with these specs. Blue way no longer has that Sakai for sale so any additional help would be appreciated

Dusty

12-03-2012, 01:59 AM

If you email bluewayjapan, he can normally order most things at a pretty standard price.

eaglerock

12-03-2012, 04:16 AM

I e-mailed him about a 270mm sujihiki 1 week ago. you can order one but the waiting time is around 3 months.

ChiliPepper

12-03-2012, 05:14 AM

Same here, just ordered a 240 suji stainless and I've been warned it's a 3 months wait. Can confirm Keiichi @ Blueway is open to items not listed in the web store as I ordered a custom handle and heat treatment.

JKerr

12-03-2012, 07:00 AM

Perhaps it's too budget, but you could check out the Kanetsune/kanemasa at Japan-blades.

http://japan-blades.com/chef-knives/1941.html

Never, used one myself, but I've heard positive feedback on the range. somewhat similar to Fujiwara I guess.

stevenStefano

12-03-2012, 10:30 AM

BluewayJapan still has one Western handled Sakai Yusuke White steel 210 suji in stock for US $169.99

Lefty

12-03-2012, 10:37 AM

Just get the Misono Moly Gyuto. Mine has a heel height of a whopping 41mm! I'm kidding about the rec, but I do love mine.

Meh, there are lots of good 210 sujis to be had. Have fun!

scott6452

12-03-2012, 02:14 PM

The site that sells chef knives :whistling: has a nice takeda 210 petty which i've been eyeing. A little over at $250 but that has $50 discount so not bad all in all.

Chefdog

12-03-2012, 02:33 PM

A question for those of you who use and are proponents of the 210 petty:
If space wasn't an issue, would you use a 150mm petty and a 240-270 suji instead? Or do you find the 210 to be just that handy in its own right?
I can see it being a useful utility knife for citrus, shallots, etc. but I have a hard time seeing it being used as a suji. To me even a 240 makes a much more efficient slicer. I'm not tryin to rain on the parade, just lookin for some insight.
Thanks.

pumbaa

12-03-2012, 03:49 PM

Well this will be for citrus, dicing berries and fruit, and things of that nature and when I snag another night time line gig it will be my line knife.

stevenStefano

12-03-2012, 06:31 PM

A question for those of you who use and are proponents of the 210 petty:
If space wasn't an issue, would you use a 150mm petty and a 240-270 suji instead? Or do you find the 210 to be just that handy in its own right?

No for me personally. Before I got one I was really unsure if I'd ever use it and it quickly became probably my most used knife. It's a sorta unique one, good for so many different things. I use a 270 gyuto and a 210 suji all the time

Chefdog

12-03-2012, 09:00 PM

Thanks for the input guys. It's educational to hear how people put together their kit and what they're using most.